Green cabbage soup with nettle and sorrel with egg

Step-by-step cooking

1. Step 1:

   

   How to cook green cabbage soup with nettle and sorrel with egg? Prepare the necessary products. Greens can be either fresh or frozen. Spinach can be replaced with iceberg lettuce. Melted butter will do instead of butter. I had chicken broth with spices, so it's a little dark in color. But you can take filtered water.

2. Step 2:

   

   To serve, boil the eggs. Fill them with water, bring to a boil. Cook the eggs over moderate heat for 7-8 minutes. Pour the boiled eggs with cold water to cool them down.

3. Step 3:

   

   Wash pre-peeled onions, cut into small cubes. One medium onion or half of a large one is enough.

4. Step 4:

   

   Peel and wash the potatoes. Cut the potatoes into medium cubes.

5. Step 5:

   

   Rinse the greens thoroughly under running water. Remove thick stems from nettles, use young, tender leaves. If the nettle is too stinging, wear gloves. Finely chop the nettle.

6. Step 6:

   

   Sorrel is also finely chopped.

7. Step 7:

   

   Chop the frozen spinach.

8. Step 8:

   

   Melt butter (or ghee) in a saucepan. Lay out the onions. Fry the onion over moderate heat until golden brown, stirring occasionally.

10. Step 9:

    

    Put the prepared potatoes in a saucepan with the onion. Stir-fry the potatoes and onions for about 5 minutes.

11. Step 10:

    

    Pour the vegetables with broth or water, add fire. Bring the broth with vegetables to a boil.

12. Step 11:

    

    Cook the soup over moderate heat until the potatoes are soft, add salt. Do not allow intense boiling.

13. Step 12:

    

    Put the chopped nettles and sorrel in a saucepan, mix. After boiling, cook the soup with herbs for no more than 1 minute. Switch to minimum heat without boiling.

14. Step 13:

    

    Carefully, so as not to get burned, pour about half the volume of soup into another bowl. Grind everything with an immersion blender to a state of not very smooth puree.

15. Step 14:

    

    Carefully pour the mashed mass back into the pan. Add frozen sorrel or iceberg lettuce to the soup, mix. If necessary, add salt to the soup.

16. Step 15:

    

    Cover the pot with a lid and leave it on the stove for 5 minutes so that the soup is infused.

17. Step 16:

    

    Pour the green cabbage soup on plates, adding a half of boiled egg to each. If desired, serve with sour cream. Bon appetit!